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Lemon-Poppy Seed-Raspberry Coffee Cake

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Lemon-Poppy Seed-Raspberry Coffee Cake
  • Prep 15 min
  • Total 1 hr 45 min
  • Ingredients 7
  • Servings 10
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Add this cheesy coffee cake made with lemon and raspberry to your bread basket.
Updated Nov 19, 2010
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Frances Sheppard
Alamo, Texas

Ingredients

  • 1 (15.6-oz.) pkg. Pillsbury™ Lemon PoppySeed Quick Bread & Muffin Mix
  • 3/4 cup milk
  • 1/3 cup oil
  • 1 egg
  • 1/2 cup raspberry preserves
  • 1/4 cup sugar
  • 1 (3-oz.) pkg. cream cheese

Steps

  • 1
    Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve 1/2 cup of the quick bread mix in small bowl for topping.
  • 2
    In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 of batter in bottom of sprayed pan. Spoon preserves over batter; spread carefully to within 1/2 inch of edge of pan. Drop remaining batter by spoonfuls over preserves; carefully spread. (Some preserves may show through.)
  • 3
    Add sugar to reserved 1/2 cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle mixture over batter.
  • 4
    Bake at 350°F. for 45 to 55 minutes or until edges are golden brown. Cool 45 minutes. Serve warm or cool.

Nutrition Information

360 Calories, 16g Total Fat, 5g Protein, 48g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1/10 of Recipe
Calories
360
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
230mg
10%
Total Carbohydrate
48g
16%
Dietary Fiber
1g
4%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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